Short Ribs

Bone-in Short Ribs generally come from the chuck, plate, or rib areas of the animal. Cut in the English style, the 2-3" sections -- well marbled -- are intensely rich and flavorful. A less known cut of meat, most short ribs have a healthy bit of fat, which can be trimmed off before cooking or rendered out. Short ribs are best prepared by slow cooking -- whether in a Dutch oven, an instant pot, or a roaster. Using a dry rub or seasoned with salt, pepper and garlic, it is best to sear the ribs in hot oil before cooking at a relatively low heat. Wine or tomato sauce, or any combination of rustic vegetables are often added added. (3-4 Ribs/package) (3-4 lbs)